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Chicken Tagine With Olives And Preserved Lemons Recipe

Ingredients

• Yield:
• 4 servings
• 5 cloves garlic, finely chopped
• ¼ teaspoon saffron threads, pulverized
• ½ teaspoon ground ginger
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• Salt and freshly ground black pepper
• 1 chicken, cut in 8 to 10 pieces
• 2 tablespoons extra virgin olive oil
• 3 medium onions, sliced thin
• 1 cinnamon stick
• 8 calamata olives, pitted and halved
• 8 cracked green olives, pitted and halved
• 1 large or 3 small preserved lemons (sold in specialty food shops)
• 1 cup chicken stock
• Juice of ½ lemon
• 1 tablespoon chopped flat-leaf parsley

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